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Tropical Fruit Medley Cake

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A vibrant and moist tropical fruit medley cake packed with exotic flavors like pineapple, mango, and coconut. Perfect for summer gatherings or as a refreshing dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped mango
  • 1/4 cup shredded coconut
  • 1/4 cup chopped papaya (optional)
  • 1/4 cup orange juice
  • 1 tbsp lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Mix in the sour cream, orange juice, and lemon zest.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  7. Fold in the pineapple, mango, coconut, and optional papaya.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

  • Use canned or fresh tropical fruits, but make sure they are well-drained to avoid excess moisture.
  • Top with whipped cream or a citrus glaze for extra flavor.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: tropical cake, fruit medley cake, mango pineapple cake, summer dessert, coconut cake

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